Biltong Bread

Ingredients

Units %
Dough
Bread Flour 2500g 100
O-tentic Durum 100g 4
Salt 35g 1.4g
Water 1500g 60%
Dough total 0
Topping
Grated Cheese 317g
Grated Biltong 317g
Topping total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mixing Spiral: 6 minutes slow, 5 minutes fast.
  3. Bulk fermentation: 10 minutes
  4. Scale: 450g, mould round and rest for 5 minutes.
  5. Shape into small bread shapes.
  6. Optional 35 g grated biltong and 35 g cheese per loaf.
  7. Prove: 40 minutes - dough temperature ex proofer should be 40° C.
  8. Oven temperature 220° C.
  9. Bake for 25 minutes with lots of steam.

Baking Overview

About this recipe


Author: Chipkins Puratos

Complexity level: